Recipe #43 Chicken and Spinach Pasta Bake

I started this blog at the beginning of the year because I made a resolution to make one new recipe a week.  They were supposed to be kind of healthy too.  Somewhere along the line I discovered Pinterest and a lot of yummy looking recipes that probably weren't as healthy.  This is my attempt to move towards healthy for the last part of this blog. 

I did find this recipe on Pinterest posted by Heather Brown.  I made the recipe pretty much as is, except I didn't have onions, so I used onion flakes (lots) and added garlic.  My tomatoes were rosemary garlic flavored and I poached my chicken breasts.  I did not have Mozarella and used my three flavored Mexican shredded cheese (with Philly cream cheese).  This dish could have benefited from my magic Italian seasoning with crushed red pepper.  Super easy and very delish.  Would definitely make again.  Happy Cooking!

Chicken & Spinach Pasta Bake

• 8 oz uncooked rigatoni
• 1 T olive oil
• 1 c chopped onion
• 1 (10 oz) pack frozen spinach, thawed
• 3 c cubed, cooked chicken breasts
• 1 (14 oz) can Italian-style diced tomatoes, undrained
• 1 (8 oz) container Philadelphia chive & onion cream cheese
• ½ t salt, ½ t pepper
• 1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.

Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.











Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.